Chicken and Broccoli Sweet Potato Bowls

Ingredients

• 1 medium Sweet Potato (peeled and small‑diced)
• 1 cup Broccoli Florets (cut into small fuettes)
• 3 tablespoons Olive Oil (divided: 2 Tbsp for veggies, 1 Tbsp for chicken)
• 1 teaspoon Salt (plus extra to taste)
• ½ teaspoon Black Pepper (freshly ground if possible)
• 2 pieces Chicken Breast (skinless, boneless, about 8 oz each; butterflied and halved)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• ½ teaspoon Dried Thyme
• 1 tablespoon Optional: Lemon Juice (to drizzle over finished bowl)

Instructions

1. Prep Sweet Potato and Broccoli

   Peel the sweet potato and dice it into ½‑inch cubes. Cut the broccoli into small fuettes (bite‑size florets).

   Time: PT10M

2. Season and Roast Vegetables

   In a mixing bowl, toss the diced sweet potato and broccoli with 2 Tbsp olive oil, 1 tsp salt, and ½ tsp black pepper. Spread evenly on a baking sheet lined with parchment paper.

   Time: PT5M

3. Roast Vegetables

   Place the sheet in a pre‑heated oven at 400°F and roast for about 30 minutes, stirring once halfway through, until tender and lightly caramelized.

   Time: PT30M

   Temperature: 400°F

4. Butterfly and Score Chicken

   While the veggies roast, place each chicken breast on a cutting board. Slice horizontally to open like a book, then cut each half in half again (four pieces total). Lightly score the surface of each piece in a crosshatch pattern.

   Time: PT5M

5. Season Chicken

   Rub each chicken piece with 1 Tbsp olive oil, then season both sides with salt, pepper, onion powder, garlic powder, smoked paprika, and dried thyme. Pat the seasoning into the meat.

   Time: PT3M

6. Sear Chicken

   Heat a cast‑iron skillet over medium‑high heat. Add a thin drizzle of oil, then place the chicken pieces skin‑side down (if skin present) or the seasoned side first. Cook until the edges turn white, about 3‑4 minutes, then flip.

   Time: PT5M

   Temperature: medium‑high

7. Finish Cooking Chicken

   Continue cooking the flipped side until the internal temperature reaches 165°F (use a meat thermometer). This usually takes another 3‑4 minutes.

   Time: PT5M

   Temperature: 165°F

8. Rest Chicken

   Transfer the chicken to a plate and let it rest for 10 minutes before cutting into bite‑sized pieces.

   Time: PT10M

9. Assemble Bowls

   Divide the roasted sweet potato and broccoli between two serving bowls. Top with the sliced chicken pieces. Drizzle optional lemon juice if desired.

   Time: PT2M

Nutrition Facts

Calories

487

Protein

48 g

Carbohydrates

40 g

Fat

12 g

Fiber

6 g

Ingredient Substitutions

• Instead of Sweet Potato: butternut squash, carrots
• Instead of Broccoli Florets: cauliflower florets, green beans
• Instead of Olive Oil: avocado oil, vegetable oil
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Chicken Breast: turkey breast, pork tenderloin
• Instead of Onion Powder: granulated onion
• Instead of Garlic Powder: minced garlic
• Instead of Smoked Paprika: regular paprika, chipotle powder
• Instead of Dried Thyme: fresh thyme, herbes de Provence
• Instead of Optional: Lemon Juice: lime juice, vinegar

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Baking Sheet
• Parchment Paper (optional)
• Cast Iron Skillet
• Meat Thermometer
• Tongs
• Measuring Spoons
• Serving Bowls

Critical Steps — Do Not Skip

• Roast vegetables until tender but not mushy.
• Score and season chicken evenly before searing.
• Cook chicken to an internal temperature of 165°F.
• Allow chicken to rest before cutting.

Chef Tips from the Video

• Pat the chicken dry with paper towels before seasoning for a better sear.
• Add a pinch of smoked paprika to the veggies for a subtle smoky flavor.
• Use a squeeze of fresh lemon juice at the end to brighten the bowl.

Troubleshooting

Storage

Refrigerator: Store bowls in airtight containers for up to 4 days.

Freezer: Roasted vegetables freeze well for up to 2 months; chicken pieces freeze for up to 3 months (reheat before assembling).

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the sweet potato and broccoli a day ahead and store in the fridge.
• Sear the chicken, let it rest, then slice and refrigerate; reheat briefly before serving.
• Assemble bowls just before eating to keep textures fresh.

Frequently Asked Questions